Check out the stories behind, and recipes for their revamped favorites: fried chicken and mashed potatoes, and Doro Wat.

We asked Tanya Sichynsky, the editor behind New York Times Cooking’s newsletter The Veggie, to tell us about her must-have, stress-less kitchen tools.

From raw veggies and healthy sandwiches to cheesy burgers, here's how the rich and famous energize with a midday meal.

From acorn squash saltimbocca to French onion baked brie, these are the starters that will impress this season.

Sweet-scented namoura — syrup-soaked semolina cake — comes together in a snap and only gets better as it sits.

When looking for delicious & refreshing cocktails with vodka, you’ll find endless possibilities that cater to every taste.

You know a recipe has a “lightbulb moment” when you make it and you can’t get over how good it is, how excellent its ratio of ...

You’ll need a big pot for this one. Peel and slice the pears. Grind garlic and peppers fine, and mix with the spices and salt in a little vinegar. Mash it all together. Put everything together and ...

The first bowl is packed with flavor, but the second — after a night in the fridge — is even better. The flavors get time to ...

Take a look in your fridge and identify the foods you’ll likely throw away in a few days. With the addition of stock, water, ...

A classic salad of the early 1900s, this dish, celebrated at New York’s Waldorf Astoria, is both simple and unusual in its ...

We weren't sure what to expect from our orange juice taste test. Many editors and staff members admitted they buy the same juice over and over without questioning it, so what would they make of having ...